Back in the day, Outback Steakhouse used to serve a dessert called Cinnamon Oblivion. My husband and I were devastated when they took it off the menu. It was this divine concoction of honey wheat croutons, cinnamon apples, vanilla ice cream, pecans, and caramel sauce. Despite all of my attempts (and I have seen the many recipe clones out there–none is quite right), I’ve never been able to replicate it, but when the urge strikes, my Apple Bliss hits the spot.
2 Granny Smith apples
¼ cup dark brown sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 ½ tablespoons butter
2 tablespoons heavy cream
½ teaspoon vanilla extract
2 tablespoons prepared caramel sauce
4 scoops vanilla ice cream, divided
½ cup crushed candied pecans, divided (optional)
Peel, core, and slice the two apples. I use a large apple corer to get even slices. You should have about 12-16 slices, depending on the size of your corer.
In a large bowl, combine the brown sugar, cinnamon, nutmeg, and cloves. Add apples, and toss to completely coat them.
In a heavy duty saucepan over medium low heat, melt butter. Add apples, cream, and extract. Bring mixture to a simmer, stirring periodically. Add caramel sauce and stir. Reduce heat to low, and cover pot. Cook until apples are tender, but not mushy. Remove from heat.
Place 1 scoop of ice cream in each of 4 bowls. Spoon 3-4 apples and sauce over each scoop of ice cream. Top each dish with 2 tablespoons (approximately 1/8 cup) crushed candied pecans if desired. I forgot to add the pecans before snapping the photo–I was more concerned about the ice cream melting. When I make the dish again, I’ll remember to add them.